Clams with Fennel and Pernod

• 1/4 cup olive oil
• 2 cups chopped onions
• 1 medium fennel bulb with fronds, finely chopped
• 2 1/2 tablespoons minced garlic
• 2 teaspoons fennel seeds
• 2 cups dry white wine
• 1 1/4 pounds plum tomatoes, chopped
• 2 tablespoons Pernod (anise-flavored liqueur)
• 3 dozen littleneck clams, scrubbed
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
• Lemon wedges

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions, fennel bulb with fronds, garlic and fennel seeds; saute until fennel bulb is tender, about 10 minutes.
3. Add wine; boil until liquid is reduced by half, about 4 minutes.
4. Stir in tomatoes and Pernod; simmer 5 minutes to blend flavors.
5. Add clams to pot; cover and cook until clams open, about 8 minutes (discard any that do not open).
6. Transfer to large bowl.
7. Sprinkle with oregano.
8. Garnish with lemon.

olive oil, onions, garlic, fennel seeds, white wine, tomatoes, littleneck clams, fresh oregano, lemon wedges

Taken from www.epicurious.com/recipes/food/views/clams-with-fennel-and-pernod-4682 (may not work)